Unsurprisingly this hails from the label of sauvignon pioneers, ex- Cloudy Bay men Ivan Sutherland and James Healy. It’s a powerful, complex example with an emphasis on intense savoury herbaceous notes of oregano and boxwood over ripe melon fruit supported by a zesty line of flint and citrus. Serve a sauvignon like this as an aperitif or with shellfish such as scallops and oysters, asparagus, salads, and tomato based dishes. Source: Jo Burzynska, New Zealand Herald

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